Chicken And Cucumber In Wine Sauce
chicken, chinese, poultry
1/2 teaspoon salt
1 teaspoon white wine
1 teaspoon cornstarch
1 teaspoon oil
6 oz boneless chicken in 1pieces
1 small cucumber
4 oz mushrooms drained or
1/2 cup sliced fresh mushrooms
2 tablespoon oil
1 slice fresh ginger minced
2 tablespoon white wine
1 teaspoon sugar
1 teaspoon soy sauce
1/2 cup chicken stock
2 1/2 teaspoon cornstarch dissolved in
1/2 cup hot water
Combine the 1/2 teaspoon salt, 1 teaspoon white wine, 1 teaspoon cornstarch and 1 teaspoon oil for the marinade in a non-reactive bowl. Add chicken pieces and marinate for 30 minutes, turning chicken occasionally. Wash and peel cucumber. Push out any seeds and halve lengthwise, then cut into 1/4 inch slices. Heat the oil in the wok over high heat. Add the chicken and the ginger and stir-fry for 1 1/2 ~ 2 minutes. Add cucumber slices and mushrooms and stir-fry for another 30 seconds. Stir in the wine, sugar, soy sauce and chicken stock, cover the wok and cook for 1 minute. Gradually pour in cornstarch solution and stir-fry until mixture thickens. Serve hot over boiled rice and accompany with a chilled white wine.
Yield: 2 servings